Lamb Tostada with Key West Roasted Tomato Sauce

You gotta try our lamb tostada with Key West Fire Roasted Tomato Sauce!  It's the perfect combination of grilled lamb on greens with a unique and delicious combination of Frank's RedHot Rajili Sweet Ginger Chili Hot Sauce and Lawry's Lemon, Basil & Thyme Key West Seasoning, that's just enough of a small plate to satisfy! 

Ingredients

Procedure

For the Fried Corn Tortillas:

1. Fry tortillas for 2 to 3 minutes until they are fully cooked and crisp. Season each immediately with a pinch of salt and a crank of freshly ground, McCormick Culinary Black Pepper.

For the Grilled Lamb:

1. Cut lamb into 1" by 1" by 4" to 7" long strips.
2. Roll lamb in 1/2 tablespoon of Lawry's Lemon, Basil & Thyme Key West Seasoning and grill on all sides, to desired doneness.
3. Let rest a few minutes and as needed, slice diagonally into quarter inch medallions about 1/2 ounce each, for a total of 16 medallions (4 per tostada).

For the Tostada Assembly & Garnish:

1. Cover each tortilla with 1/3 cup of greens, top with medallions of grilled lamb and drizzle with 2 Tablespoons of Key West Fire Roasted Tomato Sauce RECIPE >>
2. Garnish each tostada with 1 teaspoon pistachios, 2 tablespoons of cut grilled corn kernels and 2 Tablespoons of shredded cheese.